Winery SengiariSa'Arìne
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Sa'Arìne from the Winery Sengiari
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sa'Arìne of Winery Sengiari in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Sa'Arìne
Pairings that work perfectly with Sa'Arìne
Original food and wine pairings with Sa'Arìne
The Sa'Arìne of Winery Sengiari matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti bolognese, seafood, chorizo and chicken paella from patou or quiche with comté cheese and cured ham.
Details and technical informations about Winery Sengiari's Sa'Arìne.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Sa'Arìne from Winery Sengiari are 2016, 0
Informations about the Winery Sengiari
The Winery Sengiari is one of of the world's greatest estates. It offers 19 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
